Maggiano's Little Italy House Salad

By drinkfairy

From the restaurant chain. I just had it in FL and it was so delicious. Couldn't stop eating it. I got the recipe on-line. I made it with 1 cup (not 2 cups of oil)for the dressing and it was perfect. Also, I have used just Romaine and it was delicious too. Splenda can sub for sugar.

Ingredients

• 5 cups romaine lettuce, bite-size
• 5 cups iceberg lettuce, bite-size
• 1 small red onion, peeled and thinly sliced
• 4 ounces blue cheese, crumbled
• corn oil, for frying
• 4 ounces thinly slices prosciutto, cut into 2-inch squares
• 1 tablespoon Dijon mustard
• 2 teaspoons granulated sugar
• 3/4 cup water
• 2 teaspoons fresh garlic, minced
• 1/3 cup red wine vinegar
• 1 tablespoon salt
• 1 cup vegetable oil (original recipe calls for 2, but I made mine with 1)
• fresh ground black pepper, to taste
• 1 pinch dried oregano

Details

Servings 1
Preparation time 15mins
Cooking time 20mins
Adapted from food.com

Preparation

Step 1

Directions:

1 In large, deep skillet, heat 1/2-inch corn oil. Add Prosciutto and cook until it turns dark brown and curls up on ends. Drain on paper towels. Cool and crumble into small bits.

2 For dressing, in medium mixing bowl, combine mustard, sugar, water, garlic, vinegar and salt. Whisk until combined. Whisk in oil in thin stream. Add pepper and oregano; whisk to combine. Adjust seasoning to taste, adding more sugar or garlic if necessary.

3 Place lettuce, onion, cheese and Prosciutto in large bowl; toss. Add enough dressing to lightly coat leaves; toss and serve immediately.

4 Refrigerate extra dressing in airtight container for future use.